party food - Oh Bite It

~Clam Chowder & Cracker BOMBS!

ohbiteit — Fri, 22 Nov 2019 19:57:16 +0000

So I was recently inspired by a rather unappetizing clam chowder recipe that I saw making its way through cyber space, and instead of gagging, like the rest of the world.. I thought, “hmmm.. what borderline disgusting thing can I do with this soup, that won’t actually be disgusting at all?”.. and here we are! 🙂

A fun, crispy-cracker-coated, creamy-soup, filled bomb that will make you the VIP of finger-foods! Unique, impressive, SIMPLE.. AND delicious.. cuz it be like that sometimes lol!

What you’ll need for a giant pile of soup & cracker bombs:

2 cups of soup (I used clam chowder)

2 cups of crushed cracker crumbs

2 eggs

1 cup flour (not shown)

one large sheet pan (I used found here> Gridmann 13″ x 18″ Aluminium Cookie Sheet Baking Tray Jelly Roll Pan Half Sheet – 1 Pan, Silver, 13 x 18)

oil for frying

salt for sprinkling (optional)

Instructions:

Place approx. 1 tbsp. of soup onto the sheet pan, and then into the freezer for at least 20 minutes…

Now crush up the crackers…

into crumbs…

Prepare a breading station with 3 bowls: flour, eggs and a splash of water, the cracker crumbs…

Now, dust one of the frozen soup balls with the flour…

Into the eggs…

And into the cracker crumbs, for a generous coating…

Then it’s time to fry them up…

into the hot (350 degree) oil, just until golden… add a sprinkle of salt while they’re hot…

Serve them warm.. and DIG IN! ~Enjoy! 🙂

The post ~Clam Chowder & Cracker BOMBS! first appeared on Oh Bite It.

~Cheesy Fried Chile Relleno Poppers!

ohbiteit — Sun, 14 Jul 2019 13:48:41 +0000

If you’ve ever wished that you could just make a quick batch of hot, succulent, cheesy, chile rellenos that can feed (and impress) a crowd.. minus the giant production and HUGE piles of serving plates,

…then today is your lucky day!

Make a HUGE batch of these grab-n-go rellenos, and call it a day!

What you’ll need:

Anaheim chiles (med/jg.) .. one per popper

Mozzarella cheese sticks.. one per popper

1 cup dry pancake mix .. per 6-8 poppers

approx. 1/2 cup water.. (or whatever you need for a pancake batter consistency, adjust as you mix)

oil for frying

instructions:

Slice a shallow slit into the bottom end of the pepper, and carefully insert one cheese stick…

Combine the pancake mix (with the water).. then evenly coat each stuffed pepper…

Now fry them up, one at a time in the hot (350 degree) oil, until golden…

Serve them nice and warm…

Grab one (or 4).. and DIG IN! ~Enjoy! 🙂

The post ~Cheesy Fried Chile Relleno Poppers! first appeared on Oh Bite It.

~Everything Bagel Ball.. featuring: Cedar Bay Grilling Company!

ohbiteit — Fri, 28 Jun 2019 09:48:39 +0000

Cedar Bay Grilling Company

Bringing the best of Atlantic Canada to homes around the world!

Tucked away in the tiny South Shore hamlet of Blandford, Nova Scotia, overlooking the beautiful Atlantic Ocean, sits Cedar Bay Grilling Company™, a locally operated company producing a wide range of frozen salmon products, available in Retail and Food Service channels. Cedar Bay salmon products are easy to prepare, yet have a “gourmet” appeal to suit all lifestyles and tastes.

Cedar Bay Grilling has received many honors since opening its doors in 2009…

Best Retail Product of the Year – Boston Seafood Show 2009
Canadian Grand Prix award for Healthy Innovation and Originality, including the Heart and Stroke Foundation’s Health Check – 2010
First Place winner of the Small Business of the Year – 2012, Halifax Business Awards
2-star “Superior Taste” rating – 2013, International Taste & Quality Institute
Finalist selected out of hundreds of entries – 2014, Hotelympia Innovation Awards, UK
Export Achievement Award – 2016, the Lunenburg Queens Business Excellence Awards
Finalist selected out of hundreds of entries – 2018, Seafood Excellence Awards, Seafood Exhibition North America (SENA)

A healthy offering for your menu that is fast, convenient and has great plate appeal. We’ve placed a portion of top quality Atlantic Salmon with award-winning rubs and spices on a pre-soaked cedar plank. There is no prep work – just thaw, remove from packaging, and place on the grill or in the oven. The result is an eye-catching, upscale entrée in as little as 8 minutes. It looks great, delivers a unique cedar smoke aroma, and tastes delicious!

INGREDIENTS: ATLANTIC SALMON (FISH), BROWN SUGAR, WATER, CRACKED BLACK PEPPER, SEA SALT, DRIED BASIL, GRANULATED GARLIC, PAPRIKA, DRIED TARRAGON, DRIED LEMON RIND.

ALLERGEN ALERT: CONTAINS FISH. MAY CONTAIN TRACES OF MILK, EGG, WHEAT, SOY, SHRIMP, SCALLOPS, MUSTARD AND SULPHITES.

And now for the delicious Everything Bagel Ball with Cedar Bay Grilling’s Cedar Plank Salmon!

Sometimes you just want a simple, impressive ball of cheese!!

.. and by “ball of cheese” I mean a succulent, sweet, cedar plank salmon-filled, creamy ball of cheese…rolled and coated in only the BEST seasoning known to man > uhhmm.. EVERYTHING BAGEL SEASONING!

That’s right! Whip out this beautiful ball at your next get together, and you will be the shining star of the night!

What you’ll need: (double for a larger ball!)

1-8 oz block of cream cheese.. room temp.

2 cups of fully cooked salmon.,, such as Cedar Bay Grilling Company’s – Cedar Planked Atlantic Salmon

1 tbsp. of either dried basil leaves or dill weed… onion powder., garlic powder (to taste)

1 cup of Everything But The Bagel Seasoning.. any brand

Crackers and/or bagel chips for serving

plastic wrap

Instructions:

Shred the cooked salmon (making sure not to include the skin)…

In a med/lg bowl, combine the salmon, cream cheese, spices…

Mix it well…

Plop it onto some plastic wrap, and form it into a ball…

Unwrap the ball, and coat it generously in the bagel seasoning…

Then wrap it up again, and into the fridge for at least 30 minutes, or until ready to serve.

Serve cold…

And DIG IN! ~Enjoy! 🙂

The post ~Everything Bagel Ball.. featuring: Cedar Bay Grilling Company! first appeared on Oh Bite It.

~Cinnamon Roll SHOT GLASSES!

ohbiteit — Mon, 22 Feb 2016 14:08:38 +0000

It seems as though things are a-changin’ in the ‘get our ~~drunk~~ tipsy-on’ department. It has taken a tipsy-turn for the fun. And by fun, I mean…we’re ditching that good old, trusty shot glass made of umm..boring glass, for a more yummy and super fun, booze-delivery method.

Gone are the days when we were expected to chase that shot with a cool and comforting drink, Oh noooo, ..now we can chase it with a delicious tantalizing treat. What a great time to be alive..lol!!

I’ve kind of taken this edible shot glass trend to unheard of levels by raising the booze-filled-shot-glass-bar waaay, WAY high, with this cool and delicious ‘cinnamony’ concoction.

Yep~ now you can slam that booze and quickly follow it up with a delicious, frosted and fun cinnamon roll ‘shot glass’… you. are. welcome. 😉

These are so good you won’t know what to do with yourself. And on that note, be very careful because they’re so tasty, you could easily forget that they’re also uh ~ boozy!

I chose to use Bailey’s for this recipe just to stay inside that creamy cinnamon roll flavor neighborhood, but feel free to totally explore other ‘flavorhoods’ and give different types of booze a “shot’ too. < see what I did there? 😉

In a matter of minutes, you will go from average-Joe to ROCK STAR-Joe..haha! CHEERS!

~Make LOTS!

What you’ll need:

shot glasses

1 container of cinnamon rolls.. (8 count)

cinnamon for sprinkling

non-stick spray

alcohol for your shots..I used Bailey’s

Directions:

Spray the inside of the shot glasses with a light coating of non-stick spray…

Now simply cut the cinnamon rolls in half and gently ball them up, carefully placing the dough ball down into the glass. IF your shot glasses are a bit larger, don’t cut the roll and use the entire thing.

Now bake them at 350 degrees for approx. 15 minutes or just until they puff up and turn slightly golden.

While they’re still warm, press the inside of the roll down with a like-sized handle, making sure not to push through the bottom of the roll…

Let them cool COMPLETELY…

Carefully run a knife around the inside edge if necessary, and they should pop right out.

Now, slightly warm up the enclosed frosting and dip the rims into it..coating generously…

Le them set up for a few minutes …

While you wait, you can ooh and ahhh over how adorable they are…

Time to fill them up! Be sure to fill them right before serving, as they will get soggy and spring leaks fairly quickly.

And serve them up…

Share with your family and friends…

Then, drink them up. ~Enjoy & CHEERS! 🙂

The post ~Cinnamon Roll SHOT GLASSES! first appeared on Oh Bite It.

~Cheetos Bombs!

ohbiteit — Fri, 07 Aug 2015 13:12:17 +0000

Well, it happened! I’ve all but taken Cheetos to the next level of snack-awesomeness, it’s super-bright orange and it’s spectacular! Oh, there’s no hiding this evidence, so just sit back and give in.

Don’t bother trying to turn away, or acting like you never saw this..it won’t work. 🙂

Of all the tasty, and um..crazy things I’ve bombed around here, these little balls of beauty might hold the title of “craziest”…and most delicious!

I’m talking about buttery pillows of puffed dough, filled with the meltiest, and creamiest cheese, just waiting to grace your lips with pleasure ..and bright orange ‘evidence’.

~And I haven’t even gotten to the Cheetos part yet, so sit down..lol!

Not only are these melt-in-your-mouth bombs the bomb-diggity as is, but they’re taken to levels unheard of until now, with the addition of our favorite snack that tattles on you..yep, I’m talking about day-glo orange, there’s no lying about what you just ate..CHEETOS! And WOW…talk about a flavor boost!

Each bomb is double-coated in Cheetos, just to be sure that there’s no doubt about what the incredible treat it is that you’re eating..lol! Jazz up any day, any party, any weekend at home on the couch with these babies…trust me!

What you’ll need:

1 container of Pillsbury Biscuits (8 count) ..NOT the Grands, I used the smaller biscuits this time

2 cups CHEETOS..crushed

8-1″ cubes of fresh/soft Mozzarella

Oil for frying..I used Canola

Directions:

Crush up the CHEETOS..I used a food processor, but muscles will work!

Simply gently stretch out a biscuit and place a cube of the cheese inside, making sure to seal it up very well!

Roll the stuffed biscuit balls in the crushed Cheetos…

Evenly covering them in crumbs…

Now, fry them up in the hot (350 degree) oil, until they’re puffed and golden…

THEN…coat them a second time in those crushed Cheetos crumbs for a final flavor kick in the pants…

Serve them warm…

So they do THIS for everyone who partakes…

OR just eat them all yourself, but wash those hands..lol! ~Enjoy! 🙂

The post ~Cheetos Bombs! first appeared on Oh Bite It.

~Sriracha JELLO Shots!

ohbiteit — Fri, 19 Jun 2015 13:15:16 +0000

Just when you thought you’ve seen every. single. variety. of JELLO shot known to mankind, something comes along to kick boring in the pants, and shake up the world of JELLO ..and SHOTS all in one terrific tipsy treat. This IS that thing!!

Not only are these jello shots one of a kind, they’re also surprisingly delicious.

When your mind finally wraps itself around their amazing bright & beautiful appearance, your lips will have the time of their lives as they’re gently woken up by the sweet and slightly spicy flavors of Cherry JELLLO and sassy Sriracha Vodka!

The flavor combo is beyond…just beyond anything you can imagine! And surprisingly, they’re NOT too hot at all!

These babies are the star of the show, and will make you the most popular person in the room…for sure! 🙂

Spice up any occasion with some JELLO shots that have the biggest ‘WOW’ factor on the planet, and will have everyone scrambling and swerving for more!

AND..these couldn’t be easier, of course!

So go get to party-planning and into the kitchen to create some of these sweet & spicy peppers of pure pleasure!

~Make LOTS!

What you’l need:

Fresh Fresno Peppers//…the red peppers usually next to the jalapeños in the store! These aren’t as hot as jalapeños!

1 small (3 oz.) box of cherry JELLO

Sriracha Vodka…up to one cup, if you’re daring!

Sriracha…just a splash

Rice …just for setting up the shots..not for eating!

Directions:

Fill a sheet pan with some rice, and set aside.

Split the peppers and remove all seeds.

In a large bowl, mix up the JELLO…

…BUT, replace ‘some’ of the cold water with the Vodka and a ‘splash’ of Sriracha (alcohol amounts are up to you)..the more alcohol, the stronger the shot will be, so use caution! 🙂

Now, place the peppers nestled down into the rice…

..and carefully spoon the jello into them, filling them up…

Place them into the fridge to set up…

Once they’re firm to the touch, they’re ready to share…

Remove them from the pan, making sure to remove any rice that may have stuck to the bottom of the peppers so they’re SUPER pretty…

And now you can take a super sweet & spicy shot that you’ve been waiting for…

Orrr..12!

But definitely don’t enjoy these alone, they’re way too good not to share!

Unless…they’re already gone…lol! ~Enjoy! : )

The post ~Sriracha JELLO Shots! first appeared on Oh Bite It.

~Smoked Salmon Dip and TOP CHEF Season Recap!

ohbiteit — Wed, 20 Feb 2013 11:42:52 +0000

Let’s enjoy this Top Chef inspired Smoked Salmon Dip recipe a.k.a “The World’s BEST Dip EVER” and then pull up a seat and join me in reliving the best moments to date from the show, Oh…and my prediction of a winner! But first..the DIP~~The Dip of ALL dips!

I was inspired to create “Salmon and Sourdough” after watching the Chef’testants battle it out. Something about good old fashioned competition makes me hungry..haha!

And not only was I totally entertained, and starving, but that episode also inspired this dip idea that I will literally make and enjoy for the rest of my God-fearing life. It’s the BEST Salmon Dip/Spread EVER!

In only a matter of minutes you can serve up this impressive and delicious Salmon Dip. The hint of Old Bay Seasoning really makes this spectacular! So many ‘scoopables’ and/or ‘spreadables’ will work..Chips, Pretzels, Bagel Chips, Crackers….a spoon! 😉

What you’ll need:

One Sourdough Round

12 oz. Smoked Salmon..roughly chopped

8 oz. Cream Cheese

1 cup Sour Cream

2 cloves of Garlic..finely chopped (optional)

2 tbsp. Fresh chopped Dill

2 tsp. Old Bay Seasoning

1 tsp. Lemon Juice

S&P to taste

1/4 cup chopped Green Onions

Your fave dippables..chips, veggies etc.

Directions:

Slice the “top” off of the Sourdough and hollow out a shallow center in the “bowl”.

Drizzle the bowl edges with some Olive Oil, S&P and grill it, cut side down on a griddle or pan until it’s slightly charred…(this step is optional, but so pretty and tasty too)

In a medium bowl mix together all of the ingredients, until well combined.

Fill the Bread Bowl with the Dip..

Serve nice and cold….

Grab a Dipper and Dip, or spread it onto a light Sandwich for an incredible change-up!

~Enjoy my TOP CHEF inspired version of “Salmon and Sourdough” 🙂

Now for the recap~

Whew..This season brought everything from “F” Bombs to ‘Wolfgang Cluck’s’… to laughs, tears, undeniable Chef’testant chemistry (I’m not saying who) and everything in between! Anything & everything that you could ever ask for in a fun and riveting TV show, was deliciously delivered in one hour, and never disappointed!

The journey begins:

Fresh faced and ready-to-go, all of the experienced and talented Chef’testants lined up to compete for the coveted title of TOP CHEF! The battle that would ultimately end up becoming so intense, so all-consuming, and down right cut-throat, is now merely an unforeseen glimmer in everyone’s hopeful eyes! Ahhh..they have NO idea what they’re in for!

The joys and frustrations of sharing a house together definitely started to take its toll as the driving competitive forces within all of them made the walls slowly close in.

Things get heated:

As each episode becomes a memory, so does each ousted Chef’testant. Every time we said good-bye, we also said hello, to even more intense and tasty drama as it comes down to the $125,000 wire!

It was easy to love, hate and judge each of the Chef’testants from the comfort of my own couch, but they all deserve tons of credit for allowing the world a front row seat into their fragile vulnerability! Those personality dynamics (good & bad) is what brought the show & the food to life, and totally hooked me in from day one!

Not only did this show inspire me to totally think outside ‘the food box’, it also made me excited to create unique and delicious dishes of my own! Here’s a look back at some of the recipes I created that were inspired from my love of TOP CHEF!

My very first ‘taste’ of Top Chef inspired me to make “Mexican Dumplings”! Every week brought more inspiration and drove me to create more & more recipes!

Check them out: “Sweet Heat Molasses Meatballs”, “Cereal Crusted French Toast on-a-stick”, “Berry Salsa with Chips Baked In Foil”, “Popcorn Oysters”, “Potato Chip Au Gratin”, “Ginger Ale Blondies”, “Coconut Fried Shrimp” …and today”s ~”Smoked Salmon Dip in Sourdough”~ Only the BEST Salmon Dip I’ve EVER had..seriously!

So, no matter who you ended up loving or hating, what a ride it has been. Sadly, there can only be ONE winner and I think that will be….BROOKE, just a hunch..but we will see! Who do you think will win?

Watch TOP CHEF with me tonight at 10/9c. on BRAVO. Then be sure to tune in and watch the Finale Wednesday, February 27th at 10/9c, and see if our predictions are right!

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The post ~Smoked Salmon Dip and TOP CHEF Season Recap! first appeared on Oh Bite It.